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Cornetto Recipe

Cornetto Recipe

Pinklady
The Cornetto, meaning “little horn” in Italian, traces its origins back to Austria in the 17th century, where it was known as the kipferl. Italian bakers adopted and modified the recipe, adding their flair to create the Cornetto we know today.
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Prep Time 30 minutes
Cook Time 20 minutes
Course Pastries
Cuisine Austrian, Italian
Servings 12 Cornettos
Calories 300 kcal

Equipment

  • Rolling Pin
  • Mixing bowls
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Pastry brush

Ingredients
  

Dough:

  • 3 1/2 cups (450g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tsp salt
  • 1 packet (7g) active dry yeast
  • 3/4 cup (180ml) warm milk
  • 1/4 cup (60ml) warm water
  • 1 large egg
  • 2 tbsp unsalted butter (softened)

Laminating Butter:

  • 1 cup (225g) unsalted butter (cold)

Egg Wash:

  • 1 egg
  • 1 tbsp milk

Optional Fillings:

  • Nutella, jam, custard, or honey

Instructions
 

  • Prepare the Dough
    In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until foamy.
    In a large mixing bowl, combine the flour, sugar, and salt. Add the yeast mixture, warm milk, egg, and softened butter. Mix until a dough forms.
    Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
    Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1-2 hours or until it doubles in size.
  • Prepare the Laminating Butter
    Place the cold butter between two sheets of parchment paper.
    Using a rolling pin, flatten it into a rectangle (about 6x8 inches). Refrigerate until firm.
  • Laminate the Dough
    Roll out the risen dough into a large rectangle (about 12x18 inches).
    Place the butter rectangle in the center of the dough and fold the dough edges over the butter, enclosing it completely.
    Roll the dough out into a long rectangle, then fold it into thirds like a letter. Refrigerate for 30 minutes.
    Repeat this rolling and folding process two more times, chilling for 30 minutes between each fold.
  • Shape the Cornettos
    Roll the laminated dough into a large rectangle (about 10x20 inches).
    Cut the dough into triangles with a base of about 4 inches.
    Starting from the base, roll each triangle tightly toward the tip to form the Cornetto shape.
    Place the rolled Cornettos on a parchment-lined baking sheet, tip-side down. Cover and let them proof for 1 hour.
  • Bake the Cornettos
    Preheat your oven to 375°F (190°C).
    Brush the Cornettos with egg wash for a golden, shiny finish.
    Bake for 15-20 minutes or until puffed and golden brown.
    Let them cool slightly before filling with your favorite jam, Nutella, or custard.

Video

Keyword Cornetto Recipe